Begin by preparing the curry paste. In a high-powered blender or food processor, combine the red bell pepper, chilies, onion, garlic, ginger, tomatoes, curry powder, salt, and pepper. Blend until a smooth, thick paste forms. If needed, add a small amount of water or stock to assist the blending process.

In a large, deep pan or heavy-bottomed pot, heat the vegetable oil over medium heat. Spoon in the freshly blended curry paste and cook for about 10 minutes, stirring occasionally to prevent sticking and to allow the flavors to deepen and develop.

Add the chicken pieces to the pan, stirring well to coat them in the aromatic curry base. Let the chicken sear lightly for 2 to 3 minutes.

Pour in the chicken stock or water—use less for a rich, thick curry or more for a lighter, saucier consistency. Lower the heat to a gentle simmer, cover the pan with a lid, and cook for another 10 minutes, or until the chicken is fully cooked through and tender.

Once finished, garnish the curry with fresh chopped parsley and a sprinkle of red chili flakes for an extra kick. Serve hot with fluffy rice or warm naan for a satisfying meal.